Chicken And Mango Curry

Mr D has been wanting to buy mangoes for a couple of months and I keep saying no, they just don’t smell right. I don’t mind paying the ridiculous price the supermarket or fruit shops ask if the mango smells and tastes like a mango should.

Well, when we were in Costco the other day and they had trays of mangoes (14 medium size) for $23.99. They smelt good so in the trolley they went.


On Saturday night Mr D decided to make a Chicken and Mango Curry. It was delicious! Here’s the recipe.

Chicken and Mango Curry

1/3 cup peanut or vegetable oil

3 to 4 tablespoons red curry paste

1/2 teaspoon chilli, minced

2 teaspoons minced garlic

2 tins of coconut milk (800 ml)

250 ml chicken stock

500 grams chicken breast fillet (or thigh), cut into bite sized pieces

2 teaspoons ginger, minced

1 large onion, chopped

1 red capsicum, seeded and cut into strips

1 green capsicum, seeded and cut into strips

2 medium mangoes, peeled, pitted and cut into strips

100 grams mushrooms, sliced

6 tablespoons fish sauce

3 tablespoons brown sugar

1/4 cup coriander

Heat oil in a deep frying pan or wok until hot.

Add curry paste and garlic and cook, stirring, for about 30 seconds.

Stir in coconut milk and chicken stock.

Reduce heat to a simmer, add chicken and cook for 10 to 15 minutes.

Add ginger, chilli, onions and capsicum and cook until tender; about 7 minutes.

Add mango, mushrooms, fish sauce and brown sugar. Cook for another 2 minutes.

Serve with rice and garnish with coriander.


Mrs D x

P.S This a very tweaked recipe off

It is very high in calories, so the next time we make it we are going to replace the coconut milk with light evaporated milk that has a teaspoon of coconut essence per 400 ml.




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